Brazilian Black Bean Soupethnic, soups 1 lb dry black beans 3 1/2 cup chicken stock; or water 2 tablespoon olive oil 1 cup onion; chopped 3 garlic cloves; chopped 1 large carrot; chopped 1 celery stalk; chopped 1 teaspoon ground coriander 1 1/2 teaspoon ground cumin 1/2 cup orange juice 1 tablespoon dry sherry 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes 1 teaspoon fresh lemon juice 1 teaspoon salt; or to taste Rinse the beans. cover them with water and let soak overnite. Pour off liquid. Place in saucepan with 3 1/2 cups of stock. Saute onion and next five ingredients in the oil and add to the soup. Bring to a boil, cover, simmer 1 1/2 hours over very low heat. When the beans are just about tender enough, add the last six ingredients and simmer another 10 minutes. Puree some of beans to thicken. Serve topped with sour cream or yogurt. |
